One of my favorite things about sailing on a Disney cruise is the food. In fact, thinking about it makes me hungry right now! Each of the restaurants on our Disney Cruise Line ships feature unique and delectable dishes created by some of the most outstanding chefs at sea.

What’s our secret to making such mouthwatering meals? I actually want to give you a little taste of how we do it, by sharing a recipe from one of our menus on the Disney Dream. It’s an amazing appetizer at Animator’s Palate that’s sure to please your palate…the Sesame-Flavored Shrimp and Caramelized Onion Cheesecake with Asian Barbecue Sauce. I can tell you from experience that this slice of perfection is both rich and delicious. Yum!

Combine all ingredients in medium bowl, stirring until well blended. Press mixture into the bottom of a 9-inch spring form pan. Bake crust until golden brown, about 15 minutes.

Cool completely before filling.

For the shrimp cheesecake filling:

Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, and sauté until caramelized. Add shrimp, and sauté until just opaque. Stir in sesame seeds. Set aside to cool.

Combine cream cheese, salt and pepper in large bowl and beat with an electric mixer until fluffy. Beat in eggs 1 at a time; add cream, beating until well combined. Stir in smoked Gouda and chopped parsley.

Spoon filling into crust. Place cheesecake on a baking sheet. Bake until cake puffs and top browns, but the center wobbles just slightly when pan is shaken, about 1 1/2 hours. Transfer pan to rack and cool. (Cheesecake can be prepared 1 day ahead. Cover and refrigerate.)

Run a long, thin knife around pan sides to loosen cheesecake. Carefully remove ring, and cut into 14 pieces.

Serve at room temperature with barbecue sauce and micro greens.

For the Asian barbeque sauce:

In a small saucepan over medium heat, combine vegetable oil, shallots and garlic. Sauté until fragrant, about 1 minute.

Laura from CA on March 24th, 2011 at 10:57 am

Roger on March 24th, 2011 at 11:25 am

that looks good, But the pasta appetizer was beyond amazing!!!!! I don’t remember the name, but I will never forget the taste…. and it wasn’t even my appetizer…..

Can we get that recipe???

4

Brian from KS on March 24th, 2011 at 1:05 pm

I love the Shrimp Cheesecake at Animator’s Palate. Thanks for the recipe!

5

Marsha from AZ on March 24th, 2011 at 6:41 pm

Looks really good. Hope I get to try it in November.

6

Teresa on March 24th, 2011 at 6:56 pm

What size shrimp and is it chopped?

7

jean from TX on March 24th, 2011 at 7:27 pm

I agree with Danielle….when is the added???

8

Stephanie on March 24th, 2011 at 7:34 pm

YUM! I tried this just two weeks ago on the Disney Dream and thought it was really good and unique! I want to be back on the ship eating yummy food!

9

Elaine on March 24th, 2011 at 8:11 pm

Lol. I was confused as to when to add the shrimp too!

10

Kristl on March 24th, 2011 at 9:17 pm

We were on the Wonder in 2009 and loved the Animators palate. The change in the room with all of the charactors in the picture frames was very awsome. I am sure when we are on the Dream we will be even more pleased with the Animators Palate with the underwater experience. So looking forward to that. Keep ut the great inovations DCL

11

Kristie on March 24th, 2011 at 11:40 pm

This recipe really caught my eye and I just had to try it…it just came out of the oven and I broke off the tiniest piece when it came out of the over and YUM!! I’m not sure what size shrimp I used, but I cut it up to bite sized before sauteeing it, then added it to the cream cheese misture, not sure if that was right, but it is what I figured from looking at the picture!

12

Mark from AZ on March 25th, 2011 at 2:21 am

What do you do with the onions and shrimp once cooled?

13

William on March 25th, 2011 at 7:33 am

I agree Danielle and Jean – the directions are not very clear. It never mentions adding the shrimp to the cream cheese mix and it says to add the eggs one at a time – they aren’t individual eggs in the ingrediants, it’s 3/4 cup liquid eggs! How much do you add at a time? All that aside, I am looking forward to trying it out! Sounds yummy!

14

Julie on March 25th, 2011 at 7:34 am

Can you also clairify what temp to bake the cheesecake? It shows 350 for the crust is it the same for the cheesecake?

15

George from IL on March 26th, 2011 at 9:36 pm

One large egg = 1/4 cup liquid egg…

As for the recipe, I can’t wait to try the food – I will be on the ship tomorrow. I am in the hotel near the port as I type this right now!

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